Categories: side dishes, sugar snap peas, vegetables
Ingredients
- * 3 tbsp fat-free, low-sodium chicken broth
- * 1 tsp low-salt soy sauce
- * 1/2 tsp cornstarch
- * 1/2 tsp light brown sugar [1]
- * 1/4 tsp toasted sesame oil
- * ⅛ tsp crushed red pepper flakes (optional)
- * 8 oz sugar snap peas (about 1 cup)
- * 1 medium garlic clove, minced
- * 1 tbsp sliced almonds, dry-roasted
Directions
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1. In a small bowl, whisk together the broth, soy sauce, cornstarch, brown sugar, sesame oil, and red pepper flakes until the cornstarch is dissolved.
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2. Heat a nonstick wok or medium nonstick skillet over medium heat.
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3. Cook the peas and garlic over medium-high heat for 1 to 2 minutes, or until tender-crisp, stirring constantly.
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4. Pour the broth mixture into the wok.
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5. Reduce the heat and simmer until thickened.
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6. To serve, sprinkle with the almonds.